Name: Chef John's Red Beans and Rice
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Dry red kidney beans - 1 pound; Vegetable oil - 1 tablespoon; Andouille sausage, diced - 12 ounces; Finely diced onion - 1 cup; Chopped celery - ¾ cup; Poblano peppers - ¾ cup; Garlic, minced - 4 cloves; Chicken broth, or more as needed - 2 quarts; Smoked ham hock - 1; Bay leaves - 2; Freshly ground black pepper - 1 teaspoon; Dried thyme - 1 teaspoon; Cayenne pepper, or to taste - ½ teaspoon; Hot sauce to taste - ½ teaspoon; Cooked white rice - 4 cups; Chopped green onion, or to taste - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Red Beans and Rice

1. Dry red kidney beans - 1 pound

2. Vegetable oil - 1 tablespoon

3. Andouille sausage, diced - 12 ounces

4. Finely diced onion - 1 cup

5. Chopped celery - ¾ cup

6. Poblano peppers - ¾ cup

7. Garlic, minced - 4 cloves

8. Chicken broth, or more as needed - 2 quarts

9. Smoked ham hock - 1

10. Bay leaves - 2

11. Freshly ground black pepper - 1 teaspoon

12. Dried thyme - 1 teaspoon

13. Cayenne pepper, or to taste - ½ teaspoon

14. Hot sauce to taste - ½ teaspoon

15. Cooked white rice - 4 cups

16. Chopped green onion, or to taste - 2 tablespoons

How to cook deliciously - Chef John's Red Beans and Rice

1. Stage

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

2. Stage

Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.

3. Stage

Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.

4. Stage

Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion. Christina Dygert Lackey